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SpringridgeFarm, an agri-tourism destination in Milton, Ont,, that focuses on fruit farming and family fun, is celebrating the upcoming nuptials of Prince Harry and Meghan Markle with their new, limited edition food product: Royal Wedding Jam.

In this specialty preserve they’ve married berry for Harry and sparkle for Markle, featuring strawberries grown at the farm and a splash of Canadian sparkling wine.

Made in their farm kitchen, it is now available for $6.99 per jar (250mL).

“It’s fun to create something that celebrates this special day for Prince Harry,” says Laura Hughes, co-founder of Springridge Farm, who moved from England to Canada when she was a child.

“We have proudly been making jam for our customers for over half a century and we are thrilled to honour Canada’s ties to the crown.”

Royal Wedding Jam is the latest installment in their limited edition series, which included Royal Wedding Marmalade (2011), Diamond Jubilee Jam (2012) and Royal Baby Jam (2013). Springridge Farm even received a letter from Queen Elizabeth acknowledging their Canada 150 Jam (2017).

A perfect treat for those throwing a royal tea in honour of the upcoming wedding of Harry and Meghan! Recipe courtesy Springridgefarm.com.

4 large egg whites

3/4 cup (175mL) granulated sugar

1 tsp. (5mL) cornstarch

1 tsp. (5mL) white wine vinegar

1/2 tsp. (2mL) pure vanilla extract

1 cup (250mL) whipping cream

2 Tbsp. (30mL) sugar

Favourite jam

Preheat oven to 350F (180C) and line 2 baking sheets with parchment paper and set aside. In bowl of an electric mixer, whisk egg whites on medium-high speed to soft peaks. Turn mixer to low and sprinkle in cup sugar, return speed to medium-high and whisk until shiny and stiff. Turn speed to low and sprinkle in cornstarch, wine vinegar, and vanilla. Beat until just combined.

Using a large spoon or ice cream scoop, spoon meringue onto baking sheet, forming 8-10 mounds. Leave at least 2-3 inches between mounds as they’ll spread slightly while baking. Place in oven and immediately turn down temperature to 300F (150C)– bake for exactly 30 minutes, turn off heat and let pavlovas in closed oven for 20 more minutes. Remove from oven and allow to cool completely.

Whip cream with 2 Tbsp. (30mL) sugar until soft and fluffy. Transfer to serving bowl. Arrange pavlovas on a platter and serve with cream and favourite jam, allowing guests to top individual pavolovas with jam and cream for a fun and interactive dessert.

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